Olive Oil Chocolate Spread

Makes 1⅓ cups

Active Time: 10 minutes

Total Time: about 2 hours (including minimum chilling time)

⅔ cup sugar

2 tablespoons unsweetened cocoa powder

½ teaspoon kosher salt

1 cup (6 ounces) chopped bittersweet, semisweet, or dark chocolate

¼ cup extra-virgin olive oil

1 teaspoon pure vanilla extract

Matzah, for serving

Flaky sea salt, such as Maldon, for sprinkling

In a small saucepan bring ⅓ cup water, the sugar, cocoa, and kosher salt to a boil over medium heat. Reduce the heat to medium-low and cook, whisking, until the sugar is dissolved and the mixture thickens, 2 to 3 minutes. Remove the saucepan from the heat and whisk in the chocolate, olive oil, and vanilla until the chocolate is melted and smooth. Transfer to a bowl, press plastic wrap onto the surface of the chocolate, and refrigerate until thick but spreadable, 2 hours. Remove from the refrigerator to soften for 30 minutes, or microwave for 10 seconds, then stir before serving. Spread on matzah and sprinkle with flaky sea salt. Refrigerated in an airtight container, chocolate spread keeps for 2 months.

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